Janmashtami, the joyous celebration of Lord Krishna's birth, is marked by devotion, vibrant rituals, and a variety of delicious offerings. Among these, Mewa Kheer, a rich and creamy dessert made with milk, makhana, and a variety of dry fruits, holds a special place. This simple Mewa Kheer recipe is by Nestlé Milkmaid.
Mewa Kheer is a perfect prasad during Janmashtami, embodying the essence of devotion and celebration. Whether you offer it to Lord Krishna or enjoy it with your family, this kheer is sure to add sweetness to your festive day. This tasty dish not only satisfies the sweet tooth but also adds a divine touch to the festive menu. Here's how you can make Mewa Kheer at home for this auspicious occasion.
1. Begin by heating a tablespoon of ghee in a pan on medium heat. Once the ghee is hot, add the makhana.
2. Roast the makhana for about 5-7 minutes until they turn golden and crispy. This step is crucial as it enhances the flavour and texture of the kheer. Once done, remove them from the pan and let it cool down and crush them.
3. In the same pan, lightly roast almonds, cashews, raisins, pistachios, chironji in some ghee. The roasting will enhance the nuts flavour and make them more aromatic. Once they are golden, remove them from the pan and keep them aside.
4. In a heavy-bottomed pan, pour the full cream milk and a pinch of saffron strands and bring it to a boil on medium heat. Then add crushed makhana and dry fruits. As the milk reduces, it will thicken, creating a rich base for your kheer.
5. Add the crushed makhana, dry fruits, and elaichi powder to it and cook in the milk for about 10 minutes, allowing it to soften and absorb the milk's richness.
6. Continue to cook the kheer on low heat for another 5-10 minutes, allowing all the flavours to blend seamlessly.
7. Once the kheer has reached your desired consistency turn off the heat. And Mewa Kheer is ready to be served.
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Image credit: Nestlé Milkmaid/ YouTube
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Here's how to make Mewa Kheer for Janmashtami
Heat a tablespoon of ghee in a pan over medium heat. Roast the makhana for 5-7 minutes until golden and crispy. Let them cool, then crush them.
In the same pan, lightly roast the dry fruits in a little ghee until golden. Set aside.
In a heavy-bottomed pan, bring full cream milk and saffron strands to a boil. Add the crushed makhana and roasted dry fruits.
Stir in elaichi powder and let the mixture cook for 10 minutes as the milk thickens.
Continue cooking on low heat for another 5-10 minutes until the kheer reaches your desired consistency.
Serve Mewa Kheer warm or chilled.
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